Grilled Shrimp Tacos with Creamy Cilantro Sauce are a fantastic way to enjoy a fresh and flavorful meal. The shrimp is seasoned with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt, then grilled to perfection. A tangy and creamy cilantro sauce made with sour cream, lime, and fresh cilantro adds a delightful contrast. The tacos are assembled with a crunchy slaw made of green and red cabbage, and a touch of jalapeño for a bit of heat. Serve these delicious tacos with extra cilantro and lime wedges for a vibrant and satisfying dish.
These Grilled Shrimp Tacos with Creamy Cilantro Sauce are a perfect way to enjoy a fresh and flavorful meal. The combination of juicy, spiced shrimp and crunchy slaw, topped with a tangy cilantro sauce, is sure to please everyone at the table.
INGREDIENTS
- Shrimp: 2 lb (910 g) of shrimp, peeled and deveined. Ensure they are fresh for the best flavor.
- Paprika: 1 teaspoon, for a touch of smokiness.
- Garlic Powder: 1 teaspoon, to add a savory depth.
- Dried Oregano: ½ teaspoon, for a hint of herbaceous flavor.
- Ground Cumin: 1 teaspoon, to give a warm, earthy taste.
- Red Pepper Flakes: ½ teaspoon, to add a bit of heat.
- Kosher Salt: ½ teaspoon, to enhance the flavors.
- Olive Oil: 4 tablespoons, used for brushing the shrimp to prevent sticking on the grill.
- Creamy Cilantro Sauce: 1 cup (230 g) sour cream, 3 tablespoons minced fresh cilantro, 1 teaspoon lime zest, ¼ teaspoon kosher salt, 2 tablespoons lime juice, mixed together for a refreshing sauce.
- Slaw: 1 ½ cups shredded green cabbage (150 g), 1 ½ cups shredded red cabbage (150 g), 1 tablespoon minced jalapeño, combined for a crunchy topping.
- Assembly: 24 corn tortillas, fresh cilantro, and lime wedges, to complete the tacos.
- Special Equipment: 24 bamboo or metal skewers, for grilling the shrimp.
INSTRUCTIONS
- Step 1:
- In a large bowl, season the shrimp with the paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
- Step 2:
- Skewer the shrimp onto 2 skewers, poking through the top and bottom of each shrimp and pushing down to the bottom of the skewer. Repeat to fill all of the skewers, about 4 shrimp per skewer.
- Step 3:
- Right before you place the shrimp on the grill, brush each skewer with a generous amount of olive oil to prevent sticking.
- Step 4:
- Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and cook for an additional 3 minutes, until the shrimp are opaque. Remove from the grill and remove the shrimp from the skewers.
- Step 5:
- Make the creamy cilantro sauce: In a medium bowl, stir together the sour cream, cilantro, lime zest, salt, and lime juice.
- Step 6:
- Make the slaw: In a large bowl, combine the green cabbage, red cabbage, and jalapeño. Pour half of the sauce over the cabbage, saving the other half for serving, and toss to combine.
- Step 7:
- Assemble the tacos: Add some of the slaw to the tortillas, followed by the shrimp. Top with the creamy cilantro sauce, more cilantro, and a squeeze of lime juice.
Serving and Storage Tips
- Serve the grilled shrimp tacos immediately to enjoy the freshest flavors and textures.
- Garnish with additional fresh cilantro and lime wedges for a burst of fresh flavor.
- Pair these tacos with a side of Mexican rice or a light, refreshing salad for a complete meal.
- If you have leftovers, store the shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days.
- Reheat the shrimp in a skillet over medium heat or in the microwave for a quick meal.
Helpful Notes
- For a spicier kick, add more jalapeño to the slaw or increase the amount of red pepper flakes in the shrimp seasoning.
- You can substitute the shrimp with other seafood, such as scallops or fish, to vary the recipe.
- Use Greek yogurt instead of sour cream for a lighter version of the creamy cilantro sauce.
- Experiment with different types of tortillas, like flour or whole wheat, to suit your preference.
Tips from well-known chefs
- Chef Rick Bayless recommends marinating the shrimp in the seasoning mixture for at least 30 minutes for more intense flavor.
- Chef Thomas Keller suggests grilling the tortillas briefly to warm them up and add a slight char for extra flavor.
- Chef Bobby Flay advises serving the tacos with a variety of hot sauces on the side so guests can customize the heat level to their liking.